Crush up matzos (the crackers) in bowl and cover with water.
Let soak 1/2 hour or so. Then "squish up" through
fingers until it is kind of a dough.

Dry saute the onions in nonstick large deep pot (or saute them in
a greased large deep pot). Remove from heat
when edges are brown and liquid has mostly evaporated. Stir in "squished"
matzos, then the egg-likes, then the fresh parsley.
Add matzo meal or water (or broth) to get to the right consistency.

Add salt & pepper to taste--(or other herbs, or garlic
if you like). Refrigerate at least an hour, or overnight.
Roll into 1" balls. Cook the matzo balls in boiling broth
until they float to the top, or about 10 minutes.
Serve 1-3 in a bowl of your best veggie broth.

To make denser, add more meal, to make softer, add
more water. You might need to play with this--if you
want it more "noodley" you can add more egg-likes; we
like them to sink like a stone in the pot, then when
they've cooked through, still have a dense consistency;
this is a matter of taste. Mix them up
then cook a few "test balls in salted water" & taste.
Then add this or that - you know, like Mama used to do!